Creamy Vegan Potato Leek Soup

Creamy Vegan Potato Leek Soup

Potato Leek Soup

Plan to be console! Nothing nails it or mitigates the spirit very like a warm bowl of rich potato leek soup. It took some dabbling, however, we at long last made a plant-based variant that is the ideal equilibrium of simple to get ready (only 9 fixings and 1 pot required) and very tasty!
Appreciate it on cold days or any time you’re wanting a warm, fulfilling dinner. How about we make soup!
The most effective method to Make Potato Leek Soup
This soup starts with sautéing leeks and celery in olive oil or vegetarian margarine (dairy spread works as well if not veggie lover) to make an appetizing base. Next come the aromatics: thyme and garlic, in addition to the soup basics: ocean salt and dark pepper.

Creamy Vegan Potato Leek Soup
Creamy Vegan Potato Leek Soup

Then, at that point, we add the slashed potatoes and sauté them a piece to add flavor. We love utilizing Yukon gold potatoes and leaving the skins on for a provincial vibe. Any assortment of potatoes should work here, however, if utilizing chestnut potatoes, we propose stripping them.
For the fluid, we favor water over vegetable stock since it lets the kind of the leek and potatoes radiate through. Light coconut milk gives extra fluid while additionally making it a rich and velvety veggie lover potato leek soup!

Creamy Vegan Potato Leek Soup
Creamy Vegan Potato Leek Soup

When the potatoes are delicate, a submersion blender unites everything into a rich and strong soup. Decorate with cut green onion or chives, coconut bacon, and vegetarian sharp cream (all discretionary) to make it additional exceptional!

We trust you LOVE this potato leek soup! It’s:

& Simple to plan!

Creamy Vegan Potato Leek Soup
Creamy Vegan Potato Leek Soup

It’s the ideal expansion to your chilly climate soup revolution while likewise being deserving of serving to supper visitors and having a spot at the occasion table!

2 cups cut leeks, divided the long way, cut into 1/4 inch cuts (1 medium leek yields ~2 cups or 180 g)
1 Tbsp olive oil (or vegetarian margarine//if sans oil, sub with twice as much water)
1/2 cup finely slashed celery*
1 tsp ocean salt
1/2 tsp dark pepper
3/4 tsp dried thyme (or 2 tsp new)
4 enormous cloves garlic, minced
4 cups slashed potatoes, washed completely, cut into 1/2-inch solid shapes (we favor unpeeled Yukon gold//1 ½ lbs yield ~4 cups)
2 ½ cups water (or sub up to half with vegetable stock and utilize less salt)

Creamy Vegan Potato Leek Soup


  1. Eliminate the end and dull green piece of the leek and dispose of (or hold greens for making vegetable stock). Cut the white and light green piece of the leek in half longwise and clean by running virus water over every half, getting in the middle of the passes on to eliminate any soil. Then, at that point, cut into 1/4-inch cuts.
  2. Heat an enormous pot or Dutch stove over medium hotness and add the olive oil, cleaved leek, and celery. Cook for around 5 minutes, until everything is marginally mellowed and fragrant. 3. Add salt, pepper, thyme, and garlic. Cook for another 1-2 minutes, blending as often as possible.
  3. Include the potatoes, throw to equitably join leek combination with the potatoes, and sauté for 3-4 minutes, blending regularly.
  4. Include the water and coconut drain and heat the soup to the point of boiling. When bubbling, decrease to a low stew and cover for 20-25 minutes, blending like clockwork or thereabouts. Following 25 minutes your potatoes ought to be fork delicate yet to some degree unblemished.
  5. When your potatoes are cooked, utilize a submersion blender to purée 3/4 of the soup, leaving some little lumps of potato. You can likewise place half of the soup in a high velocity heat-verification blender, mix until smooth, and add it back to the remainder of the soup. We like our soup somewhat rural and brothy with bits of potato, yet you can likewise purée it until totally smooth whenever liked.
  6. Taste and change depending on the situation, adding salt for in general character, dark pepper for kick, or more thyme for intricacy.
  7. Serve in bowls (alternatively) decorated with cut green onions or chives, coconut bacon, and vegetarian sharp cream. Store extras in a fixed holder in the fridge for 3-4 days or in the cooler for multi month. Warm on the burner over low-medium hotness until warm.

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